Delicata Squash French Toast Sticks with Cherry Bourbon Sauce & Pistachio Cream
Today we are taking squash and turning it into French Toast Sticks...you have to use your imagination a bit, but it's worth for a healthy version of a Sunday brunch classic.
Squash Ingredients
1 medium delicata squash, peeled, seeded, sliced into ½-inch thick half-moons
2 tbsp olive oil
1 tbsp light brown sugar (or coconut sugar)
1 tsp ground cinnamon
Pinch of kosher salt
Instructions
Preheat oven to 425°F. Line a baking sheet with parchment.
Toss squash with olive oil, sugar, cinnamon, and salt until coated.
Roast 22–25 minutes, flipping halfway, until caramelized and tender inside.
Serve with cherry–pomegranate sauce and pistachio cream.
Hot tip: That 425°F roast gives you crisp edges and soft centers — 350° will cook it, but not caramelize it.
Cherry–Pomegranate Sauce
8 oz frozen pitted cherries
1 oz bourbon
1 oz honey
1 cinnamon stick, toasted
Zest & juice of 1 orange
1 tbsp cold butter
To make:
In a small pot, combine everything except the butter. Bring to a boil, then reduce to a simmer until thickened. Remove cinnamon stick, add butter, and swirl to emulsify.
Pistachio Cream
½ cup roasted, salted pistachios
6 oz whole milk
To make:
Blend until smooth (1–2 minutes). Strain for texture. Warm gently if you want a silky finish.
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